Chicken Spaghetti Bolognese

Prep Time:15 min

Start to Finish:30 min

makes:8 servings

2	tablespoons extra-virgin olive oil
1/2	onion, finely chopped
3	garlic cloves, finely chopped
1/2	celery stalk, finely chopped
1	medium sized carrot, peeled and finely chopped
1	pound of ground chicken
1	(28-ounce) can crushed tomatoes
1	cup Progresso® Reduced-Sodium Chicken Broth
1/2	cup white wine
2	tablespoons fresh basil or 1 teaspoon dried basil
1	teaspoon sugar
1	pound uncooked multigrain spaghetti
1/3	cup fat free half-and-half
1/4	cup shredded Parmesan cheese

1.	In a large skillet, heat oil over medium-high heat. Add onions, garlic, celery and carrot. Sauté until vegetables are soft, about 5 minutes.
2.	Add ground chicken and brown for a few minutes. Then, turn up heat and add tomatoes, broth, wine, basil and sugar, being sure to stir and scrape the brown bits off the bottom of the pan.
3.	Simmer uncovered over low heat stirring occasionally until sauce thickens, about 15 minutes. Remove from heat. If sauce is too thick, add a little more chicken stock.
4.	While sauce simmers, cook pasta in large pot of boiling water. Add fat- free half & half to sauce and serve over cooked spaghetti; sprinkle with Parmesan cheese.

Nutritional Information

1 Serving: Calories 370 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 35mg; Sodium 690mg; Total Carbohydrate 54g (Dietary Fiber 6g, Sugars 8g); Protein 19g Percent Daily Value*: Vitamin A 40%; Vitamin C 15%; Calcium 8%; Iron 15% Exchanges: 2 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 1/2 Very Lean Meat; 1 1/2 Fat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.